Penne Alla Vodka

This Penne alla Vodka is a silky, glossy and creamy Italian pasta dish with a pop of heat from red pepper and bright finish from fresh basil. It's an easy, family-friendly Instant Pot recipe best enjoyed any night of the week with a chilled glass of wine.

Pasta night is a weekly affair in my house. I love it for it's ease and convenience. And in all honesty, who can deny a steaming hot bowl of pasta?

This penne alla vodka recipe holds true to tradition, but takes a modern approach with the Instant Pot. But don't worry. To those true pasta conossieurs, there's a stovetop recipe here too. 🙂

What is Penne alla Vodka?

Penna alla vodka is a classic Italian pasta dish made with tomato sauce, cream, vodka and hot peppers. Some say the original recipe was even made with pepper flavored vodka.

The main purpose of vodka in the tomato sauce is to add a touch of heat and a sharp bite to balance the sweet tomatoes and cream.

Fun Fact: It became popular in Italy and the U.S. in the 1980's when it was first offered at the 'discos'.

30-Minute Italian-American Meal

I absolutely love my Instant Pot for any pasta recipe. Quick, easy, no-babysitting required. Here are more reasons to love this recipe:

• There is no waiting for water to boil or standing over a hot stove.
• You're in-and-out of the kitchen in 30-minutes flat.
• It's a weeknight dinner dream and completely kid-friendly (the alcohol cooks out during the cooking process!)
• Pasta, tomatoes, vodka, cream - enough said.
• It's completely Vegetarian, with the easy option to add any protein of choice.

Ingredients - Notes & Substitutions

The star ingredients in this classic Italian meal are vodka, penne, marinara sauce and heavy cream! A few additional aromatics, parmesan cheese and fresh basil and you have a delicious Italian entree at home.

• Vodka: Use whatever brand of vodka you have in your liquor cabinet. In other words, use a brand you like drinking. I love Absolut, but Ketel One, Three Olives, Tito's or Grey Goose are all great options.
• Pasta: Penne is classic and traditional. But any short-grain pasta is ideal - rigatoni, ziti, campanelle, farfalle, fusilli or macaroni. If you prefer long-grain, such as spaghetti or linguine, break the pasta in half so that it fits in the inner steel pot of your Instant Pot. For pasta cooking times, see Instant Pot Pasta Cooking Tip below.
• Marinara Sauce: Jarred pasta sauce is a wonderful short-cut when you are short on time. My preferred store-bought brand is Trader Joe's. But by all means, use a homemade spaghetti sauce if you have the time to make it.
• Heavy Cream: The one ingredient that transforms the pasta sauce into creamy, silky perfection. You can, of course, make the penne vodka without heavy cream, just make sure to sprinkle on some extra cheese!
• Parmesan cheese: Store-ready grated parmesan cheese works like a charm on weeknights. If you have time on hand, grate your own using your favorite brand of parmesan, pecorino romano or asiago.

Instant Pot Pasta Cooking Tip: The pressure cooking time will vary based on the shape and brand of pasta. I have an easy formula you can follow: Simply halve the lower number in the suggested cook time on the box. If a box suggests the cooking time as 10-11 minutes, cook it for 5 minutes in the Instant Pot (10/2 = 5). This produces pasta that is softer and more tender. For al dente, or firm to the tooth, subtract 1 more minute from the halved number.

Step By Step Instructions for Penna alla Vodka Recipe

If you've never cooked pasta in the Instant Pot before, now is the time to start! You will be amazed at the convenience. But if you don't have one, no worries! I have included an authentic stovetop penne vodka recipe, too.

1. Saute Aromatics, Add Vodka, Pasta & Sauce

• Turn on Saute mode. When the pot is hot, in about 30 seconds, add olive oil, chopped onion and minced garlic. Saute 2 minutes, until the onions begin to soften (Pic 1).
• Add red pepper flakes and dried basil. Saute 30 seconds (Pic 2).
• Stand back and add vodka and saute for 2-3 minutes, until it reduces (Pic 3).
• Turn off Saute. Add water and deglaze the pot. Add tomato paste and stir. Pour in the pasta and marinara sauce to cover it, but do not stir. This prevents the 'burn' message (Pic 4).

2. Pressure Cook, Finish with Heavy Cream & Garnish

• Close the lid and set Pressure Cook or Manual at 5 minutes on high pressure, at sealing mode (Pic 5).
• When the cook time is up, hit Cancel and carefully release pressure by following the quick release instructions of your pot. Open the lid when the pin drops. Stir everything. Add the heavy whipping cream. Stir well (Pic 6).
• Finally, add the parmesan cheese and stir until combined. Check for seasoning and adjust salt, if needed (Pic 7).
• Garnish with basil and serve with additional grated parmesan cheese (Pic 8). Enjoy!

Alternative Method: Stovetop Penne alla Vodka

• Heat a Dutch oven on medium-high heat.
• Add olive oil, chopped onion and minced garlic. Saute 2 minutes, until the onions begin to soften. Add red pepper flakes and dried basil. Saute 30 seconds. Simultaneously, cook pasta in a large pot of salted, boiling water following the package instructions.
• Move the Dutch oven away from the heat and add the vodka. Saute till it reduces and stir in the tomato paste and pasta sauce.
• Add the cooked and drained pasta and stir. Add the heavy whipping cream. Stir well.
• Finally, add the parmesan cheese and stir until combined. Check for seasoning and adjust salt, if needed. Garnish with basil and enjoy!

Serving Suggestions - What Sides Pair Well with Vodka Sauce & Penne?

While I'm prepping the ingredients, I grate an extra handful or two of parmesan cheese for serving. My family and I pass this along on the table as we chit-chat.

A warm crusty loaf of bread and a simple green salad make it a complete meal.

Storage Instructions - How Long Does Penne Vodka Last?

The pasta with vodka sauce will keep in an airtight container in the fridge for up to 4 days.

To reheat, place in individual microwave-safe bowls tented with a paper towel or microwave lid (this prevents the sauce from splattering all over your microwave) and heat in the microwave in 30-second increments.

Note: Since the pasta will absorb some of the sauce over time, sprinkle some water to prevent the pasta from drying out when reheating.

Freezer-Friendly - Can I Freeze Penne Vodka?

Yes! The penne pasta recipe can be frozen in an airtight container for up to 3 months.

Thaw overnight in the fridge and reheat as per the directions above.

Can I Make this without Vodka?

Absolutely! But it won't be called Penne alla Vodka then 🙂 Simply skip the vodka and follow the recipe to enjoy Penne in Creamy Tomato Sauce!

Variations to Try

This is a vegetarian pasta recipe that gets a hefty dose of cream and cheese to finish. For a boost of protein, you can also try mixing in:

• Sliced, grilled chicken, or, add raw chicken, cut in ½-inch pieces along with pasta and cook
• Sauteed shrimp - Season with salt and pepper and place in a skillet over medium heat until pink and opaque, about 4 to 5 minutes.
• Sliced, grilled or poached Italian sausage (sweet or spicy)
• Diced, crispy pancetta
• Green Peas - Stir in thawed, frozen green peas at the very end

Recipe Tips & Notes:

• Use your preferred brand of vodka. The best vodka for penne vodka is what is already in your liquor cabinet! I love Absolut, but Ketel One, Three Olives, Tito's or Grey Goose are all great options.
• Pasta shape alternatives are endless. Use any short-grain pasta such as rigatoni, ziti, campanelle, farfalle, fusilli, rotini or macaroni. If you go the long-grain pasta route, such as spaghetti or linguine, break the pasta in half so that it fits into the steel bowl of the Instant Pot.
• Adjust the pasta cook time. To adjust the cook time for different shapes or brands of pasta, simply divide the lower suggested cook time on the box by half.
• Adjust red pepper flakes to taste. An authentic vodka sauce recipe always includes red pepper flakes or hot pepper paste. This recipe is a medium spice level. Simply omit for mild or double for spicy.
• Precaution - Stand back while adding vodka. When alcohol hits a hot pot, it produces an overwhelming 'whiff' that can overpower the senses, so standing back is recommended while adding. If using the stovetop recipe, for safety, move the pan away from the heat and add the vodka. Never pour vodka straight from the bottle. Always pour in a separate cup, then pour.
• Prevent the Burn message. Once you add the pasta and marinara sauce to the Instant Pot, do not stir. Close the lid and proceed to pressure cooking.
• Up the protein with grilled chicken, shrimp, sausage, pancetta or peas. Add any protein source to suit your needs.
• Store in airtight container in the fridge for up to 4 days. Place in individual microwave-safe bowls with 1-2 Tablespoons water, tent with a paper towel and heat in the microwave in 30-second increments until warmed through.
• Freeze for up to 3 months. Store in an airtight container, label and date. Thaw overnight in the fridge and reheat as instructed above.

Penne Alla Vodka FAQ

More Pasta Recipes From My Kitchen

• Chicken Fajita Pasta: A satisfying and colorful dish of bell peppers, onions, penne, chicken, salsa, homemade taco seasoning and a blend of Mexican cheeses!
• Easy Pesto Pasta: Tortellini, penne, rigatoni, or spaghetti - toss your favorite pasta with this easy homemade pesto.
• Broccoli Cheddar Pasta: This family-friendly one-pot meal is everything a broccoli cheddar soup promises, but with pasta!
• Pasta Fagioli Soup: A hearty Italian soup made by simmering pasta and beans in a rich tomato broth ready in 30 minutes in the Instant Pot or on the Stove.
• Taco Pasta: A weeknight family-favorite featuring hearty pasta dressed up in spicy and zesty taco seasoning ready in 30 minutes!

★ Did you make this recipe? Please give it a star rating below! For more quick & easy recipes, FOLLOW ME on Facebook, Instagram,  Pinterest and Youtube.

📖 Recipe

Penne Alla Vodka

Aneesha Gupta

This Instant Pot Penne alla Vodka is a silky, glossy and creamy Italian pasta with a pop of heat from red pepper and finish of fresh basil.

4.84 from 6 votes

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Prep Time 10 mins

Cook Time 20 mins

Total Time 30 mins

Course Main Course

Cuisine American, Italian

Servings 4

Calories 482 kcal

Ingredients

  

1x2x3x

• ▢ 2 tablespoons extra virgin olive oil
• ▢ ½ cup chopped onion (about ½ medium onion)
• ▢ 1 tablespoon minced garlic (about 3 cloves)
• ▢ ½ teaspoon red pepper flakes skip for mild, double for spicy
• ▢ 1 teaspoon dried basil
• ▢ 2 tablespoons vodka see notes
• ▢ 1¼ cups water
• ▢ 1 tablespoon tomato paste
• ▢ 8 oz penne pasta (about ½ of 1 lb. box - 3 cups) - see notes for alternatives
• ▢ 12 oz marinara sauce (1½ cups)

For Finishing

• ▢ ½ cup heavy whipping cream
• ▢ ½ cup finely grated parmesan cheese
• ▢ ¼-½ teaspoon salt add as needed - after cheese
• ▢ 3 tablespoons fresh basil hand torn or chiffonade

Cook ModePrevent your screen from going dark

Instructions

 

Saute Aromatics, Add Vodka, Pasta & Sauce

• Turn on Saute mode. When the pot is hot, in about 30 seconds, add olive oil, chopped onion and minced garlic. Saute 2 minutes, until the onions begin to soften.
  
• Add red pepper flakes and dried basil. Saute 30 seconds.
  
• Stand back and add vodka. Saute for 2-3 minutes, until it reduces.
  
• Turn off Saute. Add water and deglaze the pot. Add tomato paste and stir. Pour in the pasta and marinara sauce to cover it, but do not stir. This prevents the 'burn' message.
  

Pressure Cook, Finish with Heavy Cream & Garnish

• Close the lid and set Pressure Cook or Manual at 5 minutes on high pressure, at sealing mode (see notes for pasta cooking times).
  
• When the cook time is up, hit Cancel and carefully release pressure by following the quick release instructions of your pot. Open the lid when the pin drops. Stir everything. Add the heavy whipping cream. Stir well.
  
• Finally, add the parmesan cheese and stir until combined. Check for seasoning and adjust salt, if needed.
  
• Garnish with basil and serve with additional grated parmesan cheese. Enjoy!
  

Stovetop Instructions

• Heat a Dutch oven on medium-high heat.
• Add olive oil, chopped onion and minced garlic. Saute 2 minutes, until the onions begin to soften. Add red pepper flakes and dried oregano. Saute 30 seconds. Simultaneously, cook pasta in a large pot of salted, boiling water following box instructions.
• Move the Dutch oven away from the heat and add the vodka. Saute till it reduces and stir in the tomato paste and pasta sauce.
• Add the cooked and drained pasta and stir. Add the heavy whipping cream. Stir well.
• Finally, add the parmesan cheese and stir until combined. Check for seasoning and adjust salt, if needed. Garnish with basil and enjoy!

Video

Notes

• Use your preferred brand of vodka. The best vodka for penne vodka is what is already in your liquor cabinet! I love Absolut, but Ketel One, Three Olives, Tito's or Grey Goose are all great options.
• Pasta shape alternatives are endless. Use any short-grain pasta such as rigatoni, ziti, campanelle, farfalle, fusilli, rotini or macaroni. If you go the long-grain pasta route, such as spaghetti or linguine, break the pasta in half so that it fits into the steel bowl of the Instant Pot.
• Adjust the pasta cook time. To adjust the cook time for different shapes or brands of pasta, simply divide the lower suggested cook time on the box by half.
• Omit or double the red pepper flakes. An authentic vodka sauce recipe always includes red pepper flakes or hot pepper paste. This recipe is a medium spice level. Simply omit for mild or double for spicy.
• Precaution - Stand back while adding vodka. When alcohol hits a hot pot, it produces an overwhelming 'whiff' that can overpower the senses, so standing back is recommended while adding. If using the stovetop recipe, for safety, move the pan away from the heat and add the vodka. Never pour vodka straight from the bottle. Always pour in a separate cup, then pour.
• Prevent the Burn message. Once you add the pasta and marinara sauce to the Instant Pot, do not stir. Close the lid and proceed to pressure cooking.
• Up the protein with grilled chicken, shrimp, sausage, pancetta or peas. Add any protein source to suit your needs.
• Store in airtight container in the fridge for up to 4 days. Place in individual microwave-safe bowls with 1-2 Tablespoons water, tent with a paper towel and heat in the microwave in 30-second increments until warmed through.
• Freeze for up to 3 months. Store in an airtight container, label and date. Thaw overnight in the fridge and reheat as instructed above.

 

Note: The nutrition facts below are my estimates. If you are following any diet plan, I recommend cross-checking with your preferred nutrition calculator.

 

Nutrition

Calories: 482kcal | Carbohydrates: 52g | Protein: 15g | Fat: 23g | Saturated Fat: 10g | Cholesterol: 52mg | Sodium: 838mg | Potassium: 516mg | Fiber: 4g | Sugar: 7g | Vitamin A: 1128IU | Vitamin C: 9mg | Calcium: 197mg | Iron: 2mg

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